• Sonya Patel

Spicy Chickpea Salad

This salad is the perfect vegetarian, high protein quick lunch, perfect for the summer.

Can be made a few days in advance which makes it perfect for meal prep or even for a picnic!


Ingredients:

  • 1 can chickpeas, rinsed and drained

  • 1 carrot, finely diced

  • 1 celery stalk, finely diced

  • 1 green onion, finely diced

  • ¼ cup raisins or dried cranberries (optional)

  • ¼ cup sunflower or pumpkin seeds (optional)

  • 2 tbsp. plain Greek yogurt (can substitute any plant based yogurt)

  • ½ tsp tahini

  • 1 tbsp. harissa (any flavor)

  • Pinch of salt & pepper to taste

  • 1 tbsp. freshly squeezed lemon or lime juice

Directions:

Smash chickpeas in a medium bowl with a fork or potato masher.

Stir in carrots, celery and green onions.


Prep the dressing: In a separate small bowl add remaining ingredients used for the dressing; yogurt, tahini, harissa, salt & pepper, lemon or lime juice. Mix well.


Pour dressing over chickpea and vegetable mixture. Add in dried cranberries and sunflower seeds if using. Mix well until incorporated.


Serve as a sandwich, with crackers/pita, or eat plain as a salad.


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